Mango Infused Jasmine Rice

Total Time
Prep 15 mins
Cook 25 mins

Creamy fragrant jasmine rice. Serve this with something really spicy for a lovely cool-down.


  1. Peel and core mangoes.
  2. Dice 1 mango into 1/4-inch cubes and set aside.
  3. Puree the other mango in a food processor with sugar and set aside.
  4. Place water and 1 cup coconut milk in pan with rice.
  5. Bring to a boil, stirring occasionally.
  6. When the rice reaches a boil, stir it one last time.
  7. DO NOT stir again.
  8. Place a clean dish towel between pot and lid, laying excess toweling on top of lid. (wrap lid in towel).
  9. Wrapping the lid in the towel will catch the condensation that accumulates on the underside of the lid and drips back down into the rice.
  10. This will give you nice, fluffy rice that separates easily.
  11. Turn the heat down to Low and cook for 20-25 minutes, until ALL of the liquid has absorbed.
  12. DON'T lift that lid until the 20 minute mark has passed.
  13. Stir in pureed mango.
  14. Remove from stove.
  15. Stir in diced mangoes and served garnished with the toasted black sesame seeds.
Most Helpful

My whole family enjoyed this - it went great with peanut butter bbq chicken. The sweet rice went well with the spice of the chicken.

rhruvo July 14, 2010

mmmmmmm! this is some yummy rice. unfortunately, i decided last minute to make it and could only find 1 ripe mango. i substituted mango nectar(i forget how much exactly but i think it was around 3/4-1 cup) for the pureed mango, sugar and some of the water and it came out really nicely. i'll definitely make this again so i can see if using all fresh mango makes a difference.

54 March 26, 2007

Great flavor. The towel trick worked well. My guests loved it and asked for the recipe.

brookegregg July 28, 2005